This classic dish, whose name translates to 'jumps in the mouth,' promises an experience that's nothing short of divine.
Tender veal escalopes, wrapped with fragrant sage and salty prosciutto, are lightly sautéed to create a golden crust while preserving a succulent interior.
A splash of white wine deglazes the pan, melding into a velvety sauce that drapes the meat in a robe of flavor.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
Servings
- Number of Servings: 4
- Ideal Serving Size: 2-3 saltimbocca per person
Nutritional Information (per serving)
- Calories: Approximately 300 kcal
- Protein: 26g
- Carbohydrates: 2g
- Fat: 20g (varies with cuts of veal and prosciutto)
Ingredients
- Veal escalopes (thinly sliced): 8 pieces (about 60g each)
- Prosciutto: 8 slices
- Fresh sage leaves: 16
- Dry white wine: 100ml
- Butter: 50g
- Olive oil: 20ml
- Salt and Pepper: to taste
Method of Preparation
- Place sage leaf on each veal slice, top with prosciutto, and secure with a toothpick.
- Heat oil and half the butter in a pan, cook the veal until golden on each side.
- Remove the veal, add wine to the pan, and reduce to make a sauce.
- Swirl in remaining butter, season the sauce, and pour over the veal.
Proven Tips for Culinary Success
- Ensure veal escalopes are evenly thin for consistent cooking.
- Do not overcook the veal to maintain tenderness.
- Use a toothpick to keep prosciutto and sage in place while cooking.
Anticipated FAQs
- Q: Can I use chicken instead of veal? A: Yes, chicken is a fine substitute, though it alters the traditional flavor.
- Q: Is it possible to prepare this without alcohol? A: While wine is traditional, you can use a broth with a squeeze of lemon juice as an alternative.
- Q: What sides go well with Saltimbocca? A: A simple arugula salad or roasted potatoes complement it well.